Soup > Asian Soups > Coconut Milk Soups > Malaysian

Binjai Coconut Milk Soup Recipe

Ingredients with Measurements:
- 2 cups of diced binjai fruit
- 1 can of coconut milk
- 2 cups of chicken broth
- 1 tablespoon of grated ginger
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 1 tablespoon of chopped cilantro for garnish

Special equipment needed:
- Blender or food processor

Step-by-step instructions:
1. In a medium-sized pot, heat the vegetable oil over medium heat.
2. Add the minced garlic and grated ginger to the pot and sauté for 1-2 minutes until fragrant.
3. Add the diced binjai fruit to the pot and stir to combine with the garlic and ginger.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 10-15 minutes until the binjai fruit is soft.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or food processor, puree the soup until it is smooth.
8. Return the pureed soup to the pot and stir in the can of coconut milk.
9. Season the soup with salt and pepper to taste.
10. Reheat the soup over medium heat until it is hot.
11. Serve the soup in bowls and garnish with chopped cilantro.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 17g
Protein: 4g
Sodium: 400mg
Sugar: 9g

Substitutions for ingredients:
- Binjai fruit can be substituted with mango or papaya.
- Chicken broth can be substituted with vegetable broth.

Variations:
- Add cooked shrimp or chicken to the soup for extra protein.
- Add a pinch of cayenne pepper for a spicy kick.
- Use lemongrass instead of ginger for a different flavor profile.

Tips and tricks:
- Make sure to let the soup cool before blending to avoid burns from hot liquid.
- Adjust the seasoning to your taste preferences.

Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup over medium heat on the stovetop until it is hot.

Presentation ideas:
Serve the soup in bowls with a sprig of cilantro on top.

Garnishes:
Chopped cilantro

Pairings:
Serve the soup with crusty bread or rice.

Suggested side dishes:
- Grilled vegetables
- Steamed rice
- Naan bread

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator promptly to avoid bacterial growth.

Food history:
Binjai fruit is native to Southeast Asia and is commonly used in traditional dishes in Indonesia, Malaysia, and Thailand.

Flavor profiles:
The soup has a sweet and tangy flavor from the binjai fruit, with a creamy and rich taste from the coconut milk.

Serving suggestions:
Serve the soup as a starter or as a light meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: N/A

Taste: Savory, Creamy, Coconutty, Tangy, Spicy